Kabocha Squash and Shrimp Soup
This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.
- Serves: 4 persons
- 1teaspoon olive oil
- 2green onions, chopped
- 2pounds kabocha squash, peeled and cubed
- 1tablespoon dried shrimp
- 2teaspoons white sugar
- ½teaspoon salt
- 1(14.5 ounce) can chicken broth
- 1cup water, or as needed
Step 1Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
Step 2Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.